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Chili paneer is a veg Indo-Chinese side dish made from paneer/cottage cheese (which is the main ingredient).

Ingredients

Sauce/gravy/base

6-10 green chilies (finely chopped)

1 large capsicum/green bell pepper (diced)

2 medium onions (diced)

10 -15 garlic pods (finely chopped)

1 tbsp Tomato sauce/ketchup

1 tbsp Ching's Red Chili sauce

1 tbsp Ching's Green Chili sauce

1 tsp Ching's Dark Soy sauce

1 & ½ tbsp Ching's Schezwan chutney

Salt to taste

Lime or lemon

Roasted sesame seeds (optional)

Batter

½ cup All purpose flour

¼ cup Corn starch

1 tsp Salt

½ tsp soy sauce

1 cup Water

250 gm Paneer/Cottage cheese (cut into 1 inch cubes) Garnishing

Chopped spring onion

Finely chopped cilantro/parsley

Steps

Method1

Paneer Chops

1

Heat oil in a pan over medium heat.

2

Mix all the ingredients for the batter in a bowl, and make a batter of medium thick consistency.

3

Add the cubed paneer in the batter.

4

Fry in the paneer in the pan for three to five minutes, or until it is golden (do whichever is faster).

5

Take out the paneer and place them on a paper towel/napkin.

6

Cover and keep aside.

Method2

Sauce

1

Heat some oil (preferably sesame oil) in the pan. Any oil will do, but sesame oil adds to the Chinese flavour.

2

Add the finely chopped green chilies to the pan and let them splatter.

3

Add the finely chopped garlic and fry until golden, and the raw smell fades away.

4

Add all the sauces and the Ching's Schezwan chutney, and sauté until the oil separates.

5

Throw in the diced onions and capsicums. Sauté and let it cook until the onions are translucent and capsicums are half-cooked. (You can also fry the onions and capsicum prior to the sauce and add them when adding the paneer).

Article Info

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 9 people, some anonymous, worked to edit and improve it over time. This article has also been viewed 2,059 times.